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prosciutto lemon pasta in a white serving bowl with a forkful of spaghetti twisted onto a fork. Topped with fresh grated romano and crispy prosciutto.

Quick Prosciutto Lemon Pasta

5 from 1 vote
This prosciutto lemon pasta comes together in just 20 minutes and is an elegant meal that everyone will love. Light and refreshing lemon spaghetti made with simple ingredients like fresh lemon juice, spring peas, fresh grated romano and crispy prosciutto. Serve on its own, or with grilled shrimp or chicken for more protein.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti dry
  • 3 tbsp salt for pasta water
  • 4 tbsp butter salted
  • 2 large lemons juiced
  • ¾ cup reserved pasta water
  • ½ cup sweet peas frozen
  • 1 cup finely grated romano cheese
  • 3 oz sliced prosciutto sliced into 1-in pieces

Method
 

  1. Slice the prosciutto into 1-inch strips. In a medium pan over medium high heat, add 2 tablespoons of olive oil. Once the oil is hot and shining, cook the prosciutto until crispy, 4-5 minutes. Move to a plate and set aside.
  2. Bring a large pot of heavily salted water to a boil. I use 3 tablespoons of salt, but depending on how much water you use, this will vary. You want it to taste like the ocean. Once the water is boiling, add spaghetti and cook to "al dente" package instructions, add peas to the water just 1 minute before the pasta is done. At the time of adding the peas, reserve 1 cup of pasta water.
    Drain spaghetti & peas, then return to the pot.
  3. Add the butter and pasta water to the spaghetti and peas. Mix completely, stirring fast with a wooden spoon to be sure it mixes well. Add the fresh squeezed lemon juice and mix completely.
  4. Serve the pasta from the pot or remove to a large serving bowl. Top with the freshly grated romano and crispy prosciutto. 

Notes

You don't want to mix the romano into the hot pasta as it can clump, it's meant to be served as a topping with the prosciutto.